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Chickpea Curry Over Greens - Bryan Johnson's Blueprint Third Meal Recipe

bryan johnson recipe chickpea curry over greens

Source: Zero https://protocol.bryanjohnson.com/Recipe-Guide-by-Zero

Ingredients

  • 1 Tbsp Grated Fresh Ginger
  • 1 Clove Garlic (chopped)
  • 1 Medium Scallion (chopped)
  • 1 Red Pepper
  • 1 White Sweet Potato
  • ½ Can Chickpeas
  • 1 Tbsp Extra Virgin Olive Oil (EVOO)
  • ½ Tsp Coconut Amino (optional)
  • 1 Tbsp (or more) Curry Powder
  • ½ Tsp Cinnamon
  • 1 Cup Macadamia Nut Milk
  • Handful Cilantro
  • 1-2 Cups Baby Romaine
  • 1 Jalapeño (sliced)

Steps

  1. Sauté Base - In a pan, sauté the grated ginger, chopped garlic, and chopped scallion in EVOO for 5 minutes or until soft.
  2. Prepare Vegetables - Peel and chop the white sweet potato into small chunks and thinly slice the red pepper.
  3. Chickpeas - Rinse and drain the chickpeas.
  4. Spices - Add in the curry powder, cinnamon, and a squeeze of lime into a pot. Stir and sauté for 1–2 minutes.
  5. Simmer - Add in the red pepper, sweet potato, chickpeas, and 1 cup of macadamia nut milk. Bring to a boil, then cover and reduce heat to low. Let cook for 20–25 minutes or until sweet potatoes are soft.
  6. Adjust Consistency - If desired, add more macadamia nut milk to achieve the desired consistency.
  7. Rest - Let sit for 10–15 minutes before serving.
  8. Serve - Scoop the curry mixture over the baby romaine and top with cilantro and sliced jalapeño.